Process for producing ham without resting periods for curing

Inactive Publication Date: 2010-02-04
SIGMA ALIMENTOS S A DE
View PDF4 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0011]In view of the above, and with the objet of finding solutions to the limitations encountered, it is objet of the invention to provide a process for producing ham without resting periods for curing, said process comprises the steps of cleaning pieces of muscle; injecting the interior of the pieces of muscle with a brine composition; making a series of controlled-depth incisions in the pieces of muscle injected with the brine composition; applying massage to the pie

Problems solved by technology

This implies limitations to a food industry where reducing delivery times and its cost are important, therefore, it is necessar

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Process for producing ham without resting periods for curing
  • Process for producing ham without resting periods for curing

Examples

Experimental program
Comparison scheme
Effect test

Example

Example of Embodiment of the Invention

[0031]The invention will now be described with respect to the following example, which is solely for the purpose of representing the embodiment of the principles of the invention. The following example shows the comparison of a control sample and a sample according to the invention, which is not intended to be an exhaustive representation of the invention, nor intends to limit the scope of this invention.

Preparation of the Control Sample

[0032]A portion of virginia-type ham of 4,000 kg of turkey meat is produced according to the procedure of the current state-of-the-art.

[0033]After cleaning, the turkey meat is injected with a brine preparation in an amount of about 86% in weight of said turkey meat, where the brine preparation was prepared for 45 minutes. The injection of the brine composition along with the softening of the pieces of turkey meat was carried out during a period of 50 minutes.

[0034]The pieces of turkey meat are then submitted to a...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

A process for producing ham without resting periods for curing, comprising the following steps in which: the pieces of muscle are cleaned, a brine composition is injected into the muscles pieces, a series of controlled-depth incisions is made on the muscle pieces that have been injected with the brine composition, the injected muscle pieces are massaged, and the massaged muscle pieces are stuffed into the casing. The muscle pieces are massaged using a random movement involving the circulation and recirculation of the pieces so as to accelerate the diffusion of the brine composition and to perform curing reactions, thereby producing an essentially uniform muscle consistency free of bruises, tears and/or spots.

Description

TECHNICAL FIELD OF THE INVENTION[0001]The present invention relates to a process for producing meat and food products, more specifically to a process for producing ham without resting periods for curing.BACKGROUND OF THE INVENTION[0002]At present the process for producing hams imply long resting stages to allow the curing of the ham. In this description, the term “resting period for curing” refers to the stage of a process that usually takes place before, during or after the stage of massage, for leaving the pieces of muscle to rest, previously treated with a brine solution, in general conditions of refrigeration, for a period ranging from several hours to several days so that the brine is dispersed in the muscle and performs the curing reaction of the product.[0003]Examples of the current processes for producing ham are described in the documents listed below.[0004]Miguel Marin Labat, in the Spanish patent ES-8304408, describes a procedure for preservation and curing pork hams. In ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/318A23L13/70
CPCA22C9/001A22C9/004A23L1/3182A23B4/023A23B4/285A22C17/0053A23L13/72Y02A40/90
Inventor MORA CASTILLO, CESAR DALMACIOLOPEZ URUETA, CARLOSHERNANDEZ JIMENEZ, HECTORDE HAENE ROSIQUE, GREGORIO
Owner SIGMA ALIMENTOS S A DE
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap